Nergiz C.Kemal Seçkin A.2024-07-222024-07-22199803088146http://akademikarsiv.cbu.edu.tr:4000/handle/123456789/20640A traditional method has been used in the production of Torba yoghurt (a strained yoghurt produced from cow's, goat's or sheep's milk) and this is based on straining with a special cloth bag. In this study, the losses of nutrients during the straining of yoghurt were as follows: 51.8% thiamin, 60.5% riboflavin, 7.28% protein, 0.77% fat, 71.1% lactose, 70.2% sodium, 68.2% potassium, 65.6% calcium and 50.2% phosphorus. Among the amino acids the least loss occurred in the amount of tyrosine (2.24%) and the loss of histidine was highest (11.4%).EnglishCapra hircusOvis ariescalciumhistidinelactosephosphoruspotassiumproteinriboflavinsodiumthiaminetyrosineyoghurtarticlechemical compositionfood processingmilknutrientnutritional valueprotein contentArticle10.1016/S0308-8146(97)00147-7